Maximise menu appeal: why onion rings are your secret weapon
In today’s competitive foodservice landscape, standing out is essential. Whether you’re running a bustling pub kitchen, a local club bistro, or a high-volume takeaway outlet,
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Share the lamb – Naturalaz
Summer is the time to add lamb to your specials. By leveraging the iconic “Share the Lamb” campaign and using Naturalaz sous vide racks, venues can tap into national demand with a premium, shareable product that ensures kitchen consistency during the busiest season.
Maximise margins – making the most of the summer season
When tourist towns hit peak season, smart menu engineering keeps kitchens moving and profits strong. Family share plates, bar snacks and grab and go items speed service, satisfy crowds and help venues maximise margins even when already trading at full capacity during busy summer periods
The tasty road South: how Southern American cuisine found its way Down Under
Southern-style cooking is spreading across Australia, from Darwin’s Food Mafia to Adelaide’s Nola and Sydney’s Kickin’ Inn, as chefs and operators embrace seafood boils, shared plates and the slow, smoky charm of America’s Deep South.
The steak house: a temple to fire, flesh and the ritual of eating.
Richard Cornish traces the evolution of the steak house – from London chop houses to mid-century Manhattan – showing how fire, ritual and restraint shaped a global institution built on confidence, appetite and the promise of a perfectly cooked steak.
Meat the expert with Tom Cooper: grass vs. grain fed? What’s better?
Tom Cooper compares the flavour and texture of grass-fed and grain-fed beef. His experiences show why both styles matter, depending on the cut, the cooking and the result chefs want.
Lamb’s return to the menu – Naturalaz sous vide lamb racks
Sam Burke from MLA shares how chefs are reviving Australian lamb with Naturalaz sous-vide lamb racks — tender, consistent and perfect for modern menus.
How Southeast Asian food re-wrote Australia’s menus
Southeast Asian food has reshaped Australia’s cuisine, from pho and laksa to banh mi and pad Thai. Migration, travel and fresh flavours have made it part of our everyday dining and national identity.
Chef Q&A: Brad Sloane – Executive Chef, Tilley & Wills Hotels
Executive Chef Brad Sloane oversees six Tilley & Wills Hotels kitchens from Sydney to Brisbane, building strong teams and menus that combine restaurant technique with approachable pub classics.
Chefs as content creators – with Tawnya Bahr
Chef and consultant Tawnya Bahr shares why authenticity is vital for chefs as content creators. From podcasts to Instagram, her work connects producers, chefs and diners across Australia’s food industry.